1 c. sifted cake flour
1/3 c. sifted confectioners' sugar
2 tbsp. cocoa
1/4 tsp. salt
1/2 c. butter
1 tsp. vanilla

Sift dry ingredients together and set aside. Cream butter and vanilla, then add dry ingredients, one half at a time. Drop by teaspoonfuls about 2" apart on greased cookie sheets. Flatten each to about 1/8" thickness with the tines of a fork, dipped frequently in water. Form a criss cross pattern. Bake at 300 degrees for 12 to 15 minutes. Remove from rack and place close together on waxed paper. Generously sift confectioners' sugar over warm cookies. Makes about 4 dozen.